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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 123-134
DOI: https://doi.org/10.20546/ijcmas.2020.907.014


Development of Red Rice based Low Glycaemic Flour and the Microbial Activity during Storage
Krishna Mishra1* and Renu Mogra2
Department of Food Science and Nutrition, MPUAT, Udaipur-313001, India
*Corresponding author
Abstract:

Diabetic friendly rice, red rice (Oryza punctata) is a variety of pigmented rice that is red in colour because of its anthocyanin content. The present study was planned to develop a low glycaemic flour using red rice (Oryza punctata), its value added products and their quality evaluation. Red rice flour was the main ingredient taken for preparation of the low glycemic flour. The other flours taken for preparation were whole wheat flour (atta), bengal gram flour (besan), oats four and fenugreek powder (methi). The proportion of red rice and wheat flour were changed keeping the other ingredients constant and different treatments were tried for the selection of the most acceptable flour. Four proportions were taken, i.e. T1, T2, T3 and T4 which contained 20%, 30%, 40% and 50% of red rice flour respectively. Three traditionally consumed recipes like chapatti, cheela and dhokla were prepared from the four treatments. It was found the flour which contained 40% of red rice flour was more acceptable in terms of sensory parameters.


Keywords: Red rice, Low glycaemic, Pigmented rice, Anthocyanin, Diabetic friendly
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How to cite this article:

Krishna Mishra and Renu Mogra. 2020. Development of Red Rice based Low Glycaemic Flour and the Microbial Activity during Storage.Int.J.Curr.Microbiol.App.Sci. 9(7): 123-134. doi: https://doi.org/10.20546/ijcmas.2020.907.014